5Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on wire rack. Refrigerate 30 minutes. Run knife around side of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.

1Heat oven to 350° (325° for dark or nonstick pans). Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening or spray with cooking spray.

2Reserve 1 cup dry cake mix for filling. Beat remaining cake mix, the butter and 1 egg in large bowl with electric mixer on low speed just until dough forms. Press on bottom of pan.

5Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on wire rack. Refrigerate 30 minutes. Run knife around side of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.

Expert Tips

Cheesecake cutting can be a breeze! Use a wet knife, and wipe it off after each cut for clean, even slices.

For a fun way to serve this easy dessert, cut the cheesecake into triangles. To make triangles, cut cheesecake into 5 rows by 3 rows, then cut each square diagonally in half to form triangles. Place 2 halves on each individual serving plate. Garnish with edible flowers or fresh berries.